Tacos in Pasta Shells
Elevate your taco night with a creative twist by making "Tacos in Pasta Shells," a mouthwatering fusion of Italian and Mexican cuisines! This easy, family-friendly recipe features jumbo pasta shells stuffed with seasoned taco meat, smothered in salsa, and topped with gooey melted cheddar cheese. After a quick bake in the oven, these flavorful stuffed shells are finished with classic taco toppings like lettuce, diced tomatoes, and a dollop of sour cream for a colorful and customizable plate. Perfect as a fun weeknight dinner or for impressing guests at your next gathering, this dish combines hearty comfort and zesty flavors in every bite. Ready in under an hour, it’s the ultimate meal for taco lovers looking for something unique. Keywords: stuffed pasta shells, taco-inspired recipe, fusion cuisine, weeknight dinner ideas.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1 pound Ground beef (or ground turkey)
- 1 packet Taco seasoning mix
- 0.5 cup Water
- 1 cup Salsa
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Sour cream
- 1 cup Chopped lettuce
- 1 cup Diced tomatoes
- 2 tablespoons Chopped cilantro (optional)
- to taste Salt
- to taste Pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles with a spatula. Drain any excess fat.
Add the taco seasoning mix and water to the skillet with the cooked beef. Stir well to evenly distribute the seasoning. Cook for an additional 3-4 minutes, or until the mixture thickens. Remove from heat.
Spread 1/2 cup of salsa into the bottom of a baking dish to create a thin base layer.
Carefully fill each cooked pasta shell with the taco meat mixture, about 1-2 tablespoons per shell, and place them seam-side up into the prepared baking dish.
Drizzle the remaining 1/2 cup of salsa over the top of the filled shells, then sprinkle shredded cheddar cheese evenly over the shells.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Top each pasta shell with sour cream, chopped lettuce, diced tomatoes, and cilantro (if using) just before serving. Season with salt and pepper to taste.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6139 mg | 267% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 24.9 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1629 mg | 125% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
